Step 1

In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add the egg tofu in a single layer and pan-fry the egg tofu on both sides until golden brown, about 5-10 minutes.

Step 2

Move the egg tofu to a plate, then heat the other tablespoon of oil in the pan over medium heat. Add the ginger and onion to the skillet and cook, stirring occasionally, until the onion is translucent, about 5-10 minutes.

Step 3

Add the shiitakes to the pan. Break up the enoki mushrooms into rough chunks with your hands, and add them to the pan as well with the garlic. Cook for 5 minutes, or until the mushrooms look browned, slightly shrunken and dry.

Step 4

In a small bowl, combine the cornstarch and water until homogenous. There should be no lumps of cornstarch left.

Step 5

Add the cornstarch and water mixture, as well as the soy sauce, fish sauce and oyster sauce to the onion and mushroom mixture. Toss to coat the onions and mushrooms in the sauce. Let the sauce cook for 5 minutes, or until it’s thickened.

Step 6

Add back the egg tofu and gently toss in the sauce, so as not to break up the egg tofu.

Step 7

Serve over rice and top with green onions.